Many people enjoy cured sausages, particularly in China, where their processing and production involve specific skills. This is especially true in southern regions of China, where making cured sausages is a common practice every winter. These sausages come in numerous flavors, and by varying the ingredients used, the taste of the final product can be altered. During the production process, hog casings are used – these form the essential protective outer layer of the sausage. Without this casing, the sausage cannot be properly finished.

As China is a country where pork is the primary meat consumed, pig intestines are more readily available than those of other animals. Furthermore, being accustomed to eating pork, people generally enjoy the taste of pork intestines as well. Consequently, hog casings are typically the chosen type for making cured sausages.

While the intestines of various animals can be used to produce casings, hog intestines are cheaper, of very good quality, and more easily obtained. The most critical aspect of sausage production is hygiene. This is especially important given the significant number of counterfeit sausages on the market. Therefore, when purchasing sausages, it is essential not only to choose products from reputable manufacturers but also to carefully examine the meat's quality and color. The final quality of the sausage is heavily dependent on both the raw ingredients and the casing used.

Particular attention must be paid to numerous hygiene factors during the casing production process. The cleanliness of the casing is paramount. High-quality casings require excellent storage conditions. Casings must be stored in a suitable environment, with strict control over the temperature and humidity of the storage area. Only under these conditions can high-quality casings be maintained.

Using superior hog casings for sausage production not only results in a better-quality product but also ensures a cleaner and safer food for consumers.